Today I will share with you the daily practice of a small hot pot "fish hot pot". Fish hot pot, that is, hot pot fish, is a very common home-cooked dish in Sichuan and Chongqing. Its practice is mainly to use fish as the bottom of the pot, plus broth and seasoning. Compared with traditional hot pot, fish hot pot dishes are more abundant, and after eating special fish, all the dishes that can be rinsed in the old hot pot taste better and make people more satisfied. Let's share the practice in detail. Come and learn from your favorite friends.

Fish hotpot

1. First, we prepare a fresh grass carp, cut off the fins and scales, cut open the belly with scissors, and remove the internal gills and teeth. The teeth of grass carp are a big source of fishy smell, so it must be removed, and then the black membrane on the abdomen and the mucus on the body are carefully washed, ready to change the knife.

2. Chop the fish head in half, cut the fish bones and fish meat into small pieces along the fish meat on both sides of the spine, wash it with clear water again, drain it and marinate it.

3. Break the shallots, put them together with the fish pieces, add 3 grams of salt, 2 grams of pepper and 5 grams of cooking wine to remove the fishy smell, and marinate them evenly by hand for 10 minute to make the fish pieces have a bottom taste.

4. Prepare a piece of chiba tofu and cut it into tofu slices. Chiba tofu is more resistant to cooking and not fragile. Slice scallion with an oblique knife and slice ginger. Mash garlic and put it with onion and ginger. In addition, prepare a few pieces of garlic and cut them into minced garlic for later use.

5. After the fish pieces are marinated, pick out the onion segments inside, add a pinch of sweet potato starch, and remove the water from the fish pieces for later use.

6. After all the materials are ready, we start cooking. Add a spoonful of rapeseed oil to the pot. When the oil temperature is 50% hot, add a handful of pepper, a handful of pepper and three spoonfuls of bean paste. Stir-fry red oil in bean paste over low heat. You can put more bean paste here, and the dishes will be more ruddy and bright. After the sauce is fried, add onion, ginger, garlic and some fermented beans and stir together. Douchi can add natural sauce flavor to dishes, and then add appropriate amount.

7. Then pour an appropriate amount of water along the pot, add 2g pepper, 3g chicken essence and a little sugar to freshen up, stir and melt the seasoning, and cook the soup for 3 minutes to fully boil out the flavor of the sauce. Then put the tofu in a pot and let it absorb the soup and taste. Take it out after cooking and put it at the bottom of the plate.

8. Cook the soup again and turn the heat down. Add the marinated fish pieces. Don't push first, lest the starch fall off. After setting, gently shake the pot body and push it to be heated evenly. Cook for about 2 minutes. Turn off the heat after the fish pieces are cooked and turned white.

9. Put the fish pieces and soup together in a soup basin, sprinkle with minced garlic, Chili noodles, pepper powder, white sesame seeds and chopped green onion, and pour in 180 degree hot oil to stimulate the fragrance and taste. After eating fish pieces, eating leek hot pot is very enjoyable.

Technical points:

1. When frying the sauce, you must use a small fire. It's easy to explode when it's big. After the sauce is fried, it is easier to boil the red pigment inside, so that the soup is oily, moist and brighter.

2. Fish pieces must be pickled in advance, so that the dishes will be more delicious.

3. Don't push the fish back and forth after cooking, so as to avoid the starch falling off and the cooking is not tender enough.